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Buckwheat Muesli Apple Bake

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Remember that time I bought blueberry buckwheat chia muesli? Well it was forever ago and I was getting anxious to use it! Like, it was staring at me from my pantry saying, "why aren't you eating me, I am delicious!"

Cue produce.

Well after an orchard visit to Carter Mountain in Charlottesville, I was feeling super inspiration for an apple oatmeal bake. So this idea of apples + muesli = golden. I think the fresh and tart apples really put it over the top - yay for local produce. The added spice and sweetness from the muesli mix didn't hurt either.

This recipe is very adaptable - add whatever sounds good to you (pears, plums, banana, etc.). I left the skin on the apples because #easy and #beautiful but you could peel them if that's not your thing. And yes, cooking and working is acceptable, as shown below.

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Buckwheat Muesli Apple Bake

Recipe inspired by In It 4 the Long Run There's nothing like a warm breakfast on a cool fall morning/ Prep the ingredients the night before and bake in the morning for a bomb start to your day. Leftovers will be great for a breakfast on the go!

Ingredients

For the apples:

  • 2 apples diced
  • Juice of 1 lemon
  • 1 tsp. cinnamon

For the oats:

  • 2 cups muesli or rolled oats
  • ½ tsp. baking powder
  • 1 and ½ Tbsp. cinnamon
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • Pinch of ginger
  • Pinch of salt
  • 1 ½ cup milk I used almond
  • 1 mashed banana
  • 1 tsp. vanilla extract
  • 1 Tbsp. maple syrup or honey
  • Nuts for topping

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking pan (I used coconut oil).
  • In a medium sized bowl, combine all the dry ingredients (oats/muesli, spices, baking powder, salt).
  • In a separate bowl, combine the wet ingredients (banana, milk, vanilla, sweetener), starting with the mashed banana. Pour the wet ingredients into the dry, stir to combine.
  • Toss diced apples with lemon juice and another sprinkle of cinnamon, then fold these into the oat mixture.
  • Pour the oat mixture into the greased pan and sprinkle with chopped nuts. Bake 20-25 minutes.

Bon appétit!

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  3. Justine

    Can't wait to try all your recipes! Goal for next week is to make this one and have delicious breakfast on the go 🙂

    • Andrea Shome

      Yay! Let me know how it turns out 🙂